North African-Style Loaded Pork Bowls
with Roasted Sweet Potatoes
Get ready for explosions of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted sweet potatoes and harissa onions bring depth and warmth to this weeknight wonder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit
Sweet Potato
½ tbsp
Moroccan Spice Blend
113 g
Onion, chopped
2 unit
Garlic, cloves
1 tbsp
Harissa Spice Blend
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
28 g
Sultana Raisins
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 3/4-inch pieces. Add sweet potatoes, 1 tsp (2 tsp) Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.
Add 1 tbsp (2 tbsp) oil to the same pan, then pork and 1/2 tsp (1 tsp) Moroccan Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.
Add 1 tbsp (2 tbsp) oil to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and Harissa Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer harissa-spiced onions to a large bowl.
Add spinach, half the raisins, half the almonds and 1 tbsp (2 tbsp) oil to the bowl with harissa-spiced onions. Season with salt and pepper, then toss to combine. Divide salad between plates, then top with sweet potatoes and pork. Sprinkle feta, remaining raisins and remaining almonds over top.
